Foolproof gluten-free chocolate bundt cake that's rich, tender, and fudgy. Easy to make in 1 bowl in about an hour. Top it with crème fraîche ganache and serve with billows of whipped crème fraîche.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total: 1 hourhour
Servings: 16small but rich servings, makes one 10-inch bundt cake
Ingredients
2teaspoonssoftened butter, for the pan
Dry Ingredients
1 ½cup(233 g) GF teff flour, plus more for dusting the pan*
Position a rack in the center of the oven and preheat to 350ºF.
Use a pastry brush to very thoroughly butter the inside of a 9 or 10-inch (10 or 12-cup) bundt pan, being sure to get into all the little nooks and crannies. The butter should be at room temperature and the consistency of mayonnaise so that it clings to the pan, NOT melted.
When the pan is thoroughly coated, dust the pan with a few tablespoons of teff flour, tapping it around the the interior to cover every surface. Turn the pan over in the sink and gently tap the pan to remove any excess flour.
Cake Batter
In a large mixing bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt.
Add the brown sugar, crème fraiche, melted butter, vanilla, and hot water to the batter.
Add the eggs and quickly whisk the batter until smooth and no lumps remain.
Bake the Cake
Pour the batter into the prepared pan and bake until the top springs back to the touch and a toothpick comes out with moist crumbs, 45-55 minutes.
Remove from the oven and let cool 10-20 minutes. Invert a wire rack over the bundt pan, grasp both with oven mitts, and flip the whole thing over.
Remove the bundt pan and let the cake cool completely on the wire rack, about 1 hour.
Finish the Cake
Pour the ganache over the cake. Let set at room temperature until firm enough to slice, 20 minutes or so.
Cut into slices and serve with the whipped creme fraiche, if using.
Notes
*Sub by weight GF oat flour, chestnut flour, or (for a deeper flavor) buckwheat flour**Sub by weight cassava flour or GF AP flour such as Bob's Red Mill 1 to 1***Sub by weight more sweet rice flour****Sub by weight coconut sugarFor dairy-free cake, use vegan butter and non-dairy sour cream. Top the cake with coconut milk ganache and serve with whipped coconut cream. Nutritional values are based on one of sixteen servings.